Grated Monterey Jack cheese for garnish (Kenny’s Farmhouse cheese is delicious)
Salsa verde, for garnish
Sour cream, for garnish
Directions
In a Dutch oven, heat the oil over medium heat. Add the onion and cook until golden, about 5 minutes. Stir in the garlic, cumin, oregano, and cloves, and cook for about 1 minute. Add the green chilies, chicken broth, and beans. Bring to a boil, reduce the heat to simmer, and cook for about 20 minutes. Stir in the chicken and cook about 10 minutes more. Serve topped with cheese, salsa, and sour cream, if desired.
